Farfalle With Fennel, Capers and Pesto
25 minutes total
Fennel works beautifully with Barilla Vegan Pesto in this dish. The fennel is cooked until just soft and finished with the pesto, a handful of capers and chilli flakes, then Barilla Collezione Farfalle Pasta is stirred through it. A really flavoursome combination for any time of year.
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|Barilla Collezione Farfalle Pasta
|Barilla Vegan Pesto
|shallot, finely chopped
|fennel, roughly chopped
|capers, roughly chopped
|tsp crushed chilli flakes
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Bring a pot of salted water to a boil and cook the Farfalle Pasta according to packet instructions, until al dente.
Drain, reserving 150ml cooking water.
Meanwhile, heat a sauté pan until hot, add the olive oil and shallot and cook for 5 minutes until just soft.
Add the fennel, stir to combine, then cover with a lid and cook for 10 minutes until softened.
Add the capers and chilli flakes and cook for another 2 minutes.
Remove from heat. Immediately stir in the Barilla Vegan Pesto and the cooking water, then add the pasta and toss until coated.
Serve topped with the lemon zest and chilli flakes
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